Imagine a holiday treat that captures the essence of Christmas in every single bite - rich, aromatic, and bursting with festive flavors! This Orange and Nut Christmas Stollen isn't just a bread; it's a traditional German masterpiece that will transform your kitchen into a winter wonderland of deliciousness. Prepare to embark on a baking journey that will fill your home with warmth, sweet aromas, and the kind of culinary magic that creates lasting holiday memories.
Prep Time: 1 hrs
Cook Time: 1 hrs 30 mins
Total Time: 2 hrs 30 mins
Cuisine: German
Serves: 12 servings
Ingredients
- 4 cups all-purpose flour
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup butter
- 1 packet active dry yeast
- 1 teaspoon salt
- 1 cup mixed nuts, chopped
- 1 cup dried fruit, chopped
- 2 oranges, zested
- 1 teaspoon cinnamon
Instructions
- In a small saucepan, gently heat the milk over low heat until warm (about 110°F or 43°C). Remove from heat and sprinkle the active dry yeast over the warm milk. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active.
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and cinnamon. Mix well to evenly distribute the dry ingredients.
- Make a well in the center of the dry ingredients and add the frothy yeast mixture, softened butter (cut into small pieces), and the zest of the two oranges. Mix with a wooden spoon or your hands until the dough starts to come together.
- Once the dough is formed, knead it on a lightly floured surface for about 10 minutes until it becomes smooth and elastic. If the dough is too sticky, you can add a little more flour as needed.
- Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- After the dough has risen, punch it down to release the air. Add the chopped mixed nuts, chopped dried fruit, and any additional orange zest if desired. Knead the dough gently to incorporate the ingredients evenly.
- Divide the dough into two equal portions. Shape each portion into a loaf by flattening it into an oval shape, then folding one side over the other to create a slight seam.
- Place the shaped loaves on a baking sheet lined with parchment paper. Cover them again with the kitchen towel and let them rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) while the loaves are rising.
- Once the loaves have risen, bake them in the preheated oven for 30-40 minutes, or until they are golden brown and sound hollow when tapped on the bottom. If they brown too quickly, you can cover them loosely with aluminum foil.
- After baking, remove the stollen from the oven and let them cool on a wire rack for about 15 minutes.
- While the stollen are still warm, brush them generously with melted butter and dust them with powdered sugar. This will give them a lovely finish and added sweetness.
- Allow the stollen to cool completely before slicing. For the best flavor, wrap them in plastic wrap and let them rest for a day before serving. This allows the flavors to meld beautifully.
- Serve the Orange and Nut Christmas Stollen sliced, and enjoy with a cup of tea or coffee during the holiday season!
Tips
- Temperature is crucial - ensure your milk is precisely warm (around 110°F) to activate the yeast correctly.
- Knead the dough patiently; good gluten development is key to a soft, tender stollen.
- Let the stollen rest for a day after baking to allow flavors to develop and intensify.
- Use fresh, high-quality nuts and dried fruits for the best taste.
- Don't rush the rising process - give the dough time to develop its full flavor and texture.
- Brush with melted butter and dust with powdered sugar while still warm for that classic, festive finish.
- Store wrapped in plastic to maintain moisture and freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 8g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 35mg
